Dip #2- Roasted Eggplant Dip/Spread

1 large or 2 small eggplant, washed and diced about the size of cherry tomatoes

1 small onion, chopped

1-2 garlic cloves, minced

extra virgin olive oil – will use roughly 4-5 tablespoons

Himalayan pink salt and freshly ground black pepper

3 tablespoons sundried tomatoes, finely diced

Toss all ingredients up to the salt (leave black pepper and tomatoes out of cooking steps)

Bake in 400° oven about 30 minutes, until soft and golden, stir a few times during cooking. Remove from oven, add pepper, sundried tomatoes, another drizzle of olive oil and salt if needed. Mash with a fork until only slightly chunky and well combined. Transfer to serving bowl alongside, crackers, pita chips, tiny rye toasts, or veggie sticks.